Awesome Meal At Parma Ridge Winery and Bistro …. Again!

22 Sunday Dec 2019

Posted by Bob and Robin in 5-Stars, Beef, Bistro, Bistro - Parma Ridge Winery, Brunch, Brunch at Parma Ridge Winery, Buy Local, Chef Storm Hodge, Chocolate, Classic Cuisines, Cooking Styles, Dinner at Parma Ridge Winery and Bistro, Dinner With The Winemaker, Idaho Wine, Merlot, Parma Ridge Specials, Parma Ridge Winery Bistro, Party Time, Photos, Photos By: Bob Young, Snake River AVA, Special Dinners, What's For Brunch?, What's For Dinner?

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brunch, Parma Ridge Bistro, Parma Ridge Winery

Always good food! And good wine! And good visits. But then, I am extremely biased. Definitely a solid 5-Star restaurant and superb Wait Staff. You can always see what they are doing by looking at – and following – Snake River AVA Happenings and their page Parma Ridge Winery and Bistro Information. It is a good idea, and sometimes extremely necessary, Sunday brunch for example, to make reservations. Parma Ridge Winery, 24509 Rudd Road, Parma ID, 83660. 208-946-5187. Here is their website: www.parmaridge.wine. So what did we have for dinner? (Left-Click any of these photos to see them enlarged.)

Robin enjoys the Bistro

Wonderful, fresh made Cream of Mushroom Soup. They also have Storm’s Northwest Clam Chowder which is super!

We also tried Chicken Tortilla Soup, which is not on the menu yet.

Robin had the Filet Mignon, which was awesome.

I had the Ribeye Steak,which is also superb.

Avielle Rosé of Merlot, a good breakfast wine

Late Harvest Riesling. These are both new releases.

Chocolate Bread Pudding with Vanilla Ice Cream. Oh yum!

Wow! Just a superb meal. You really need to go sometime. Just Call First!

> View from the patio. Open seasonally.

Bacquet’s Restaurant In Eagle

19 Friday Jul 2019

Posted by Bob and Robin in 5-Stars, Appetizers, Bacquet's Restaurant, Baguette, Balsamic Vinegars, Beef, Boise Adventures, Brioche, Carrots, Classic Cuisines, Classic Sauces, Coquilles St. Jacques, Cream Sauces, Dessert, Dinner at Bacquet's Restaurant, Dinner With Robin, Ethnic Foods, Food Photos, French Foods, French Wines, Garlic, Green Salad, Merlot, Photos By: Bob Young, Photos By: Robin Young, Restaurant Reviews, Restaurants, Scallops, Squash, Vegetables, What's For Dinner?, Wines - French

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Bacquet's Restaurant, Escargot, Fois Gras

OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.

Robin is happy with the food.

House Salad and Dressing.

Escargot in Garlic Butter

Coquilles St Jacques in Saffron
Super with 2016 Bourgogne Pinot Noir

Beef Tenderloin with Fois Gras and Baby Vegetables
Super with Les Jamelle Merlot

Opera Cake with Almond and Chantilly Cream

Chocolate Mousse with Chantilly Cream

We were treated to this awesome port. Thank you Chef Franck and Michelle!

Glass of port

Robin and Chef Franck Bacquet

Bob and Michelle Bacquet discuss photos and port.

Specials board

Anyone in Boise remember this French restaurant? Right now, Bacquet’s Restaurant is the only one that I know of.

3 Horse Ranch Winery and Bacquet’s Restaurant Dinner

10 Monday Dec 2018

Posted by Bob and Robin in 5-Stars, Bacquet's Restaurant, Boise Area Food Adventures, Cooking Styles, Dinner at Bacquet's Restaurant, Dinner With Family, Eagle Hills AVA, Ethnic Foods, Food Photos, French - Bacquet's Restaurant, Green Salad, Honey, Idaho Chefs, Idaho Greens, Idaho Lamb, Idaho Vegetables, Idaho Wine, Lamb, Merlot, Mushroom - Truffle, Mushrooms, Photos By: Bob Young, What's For Dinner?, Wines - Idaho

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Bacquet's Restaurant, French Food, gelette, quail

This photo is at The Pond in Marsing, ID

Wow! What a delightful and exciting wine dinner in Eagle, ID at Bacquet’s Restaurant. Yummy French cuisine! And the wines that paired so well with dinner from 3 Horse Ranch Vineyards. Just look at this menu, the wines and the photos of the food. Great to have a truly French restaurant in the area! (Left-Click any of these photos to see them enlarged. Enjoy!

Entrance to Bacquet’s Restaurant in Eagle, ID

Main dining room

Wine dinner area

Daughter Marnie and Robin

2017 Select Eagle Foothills AVA Viognier/Roussanne

2014 Eagle Foothills AVA Merlot

Truffle Asparagus Cream Soup
2017 Select Eagle Hills AVA Viognier/Roussanne

Fresh Mussels
fresh mussels cooked in a Chardonnay cream sauce with a touch of lavender and honey
2017 Select Eagle Foothills Chardonnay

Lamb Rack with Sauce Diable
roasted young vegetables and Chef’s famous potatoes au gratin
2013 Heritage Syrah/Mourvedre

[Sauce Diable is one of many sauces that can be made from a basic and versatile recipe for Quick Brown Sauce. James Beard famously served it with his Deviled Beef Bones, but it is equally delicious with broiled flank steak or broiled chicken. For an even tangier preparation, add small capers and finely chopped sour pickles…A basic brown sauce with the addition of wine, vinegar, shallots and red or black pepper. It’s usually served with broiled meat or poultry.]

Quail Parisienne aux Poivre Rose (Pink Peppercorns)
pink peppercorns give pepper flavor without the bite. Served with mushroom risotto and a vegetable galette
2014 Eagle Foothills AVA Merlot

[A savory galette is the easier and more streamlined cousin of a classic Quiche.]

Tarte Fromage
from the north of France, Chef Franck’s home, this tarte is filled with Gruyere and five cheeses
2014 Eagle Foothills AVA Cabernet Sauvignon

Citrus and Celery Salad and Lamb and Peppers Ragu

31 Tuesday Jan 2017

Posted by Bob and Robin in 5-Stars, Captain's Shack, Cast Iron, Classic Cuisines, Clementine Orange, Comfort Food, Dinner For Robin, Dinner With Family, Fennel, Greek Food, Herbs and Spices, Housemade Sauces, Idaho Lamb, Idaho Potatoes, Idaho Vegetables, Lamb, Local Harvests, Malbec, Meadowlark Farms, Merlot, Meyer Lemon, Mini Peppers, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, Recipes - Dinner, Recipes - Greek, Recipes - Salad, Salad, What's For Dinner?

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Oh my! Such a good dinner. Loved this lamb. The Citrus and Celery Salad, which is posted in the Boise Foodie Blog Recipe File – along with many more recipes, was a delightful addition and paring to the Lamb with Peppers Ragu. Take a look at this delicious meal. The dinner is not difficult to prepare. Just use good lamb. We got this kabob lamb from Meadowlark Farms in Nampa, ID. (Our normal supply of lamb from Felzien Farms is limited to chops and ground this year.) This lamb is great with a Merlot or Malbec. Great to have Marnie with us for dinner.

Citrus and Celery Salad

Lamb with Peppers Ragu

Fire Pie Pizza at Houston Winery

07 Sunday Jun 2015

Posted by Bob and Robin in 5-Stars, Baking, Basil, Boise Adventures, Buy Idaho, Chardonnay, Cheese, Classic Cuisines, Comfort Food, Cooking Styles, Dinner With Robin, Dinner With The Winemaker, Healthy Eating, Heirloom Tomatoes, Herbs, Herbs and Spices, Housemade Pie Crust, Idaho Chefs, Idaho Wine, Idaho's Bounty, Italian Food, Local Harvests, Locavore, Main Dish, Merlot, Organic Foods, Party Time, Photos By: Bob Young, Release Parties, Smoking and Grilling, Special Events, Special Information, Spice Blends, Tomatoes, Vegetables, What's For Dinner?, Wine and Food, Wine Tasting, Wines - Idaho

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Basil Pizza, fire pie pizza, Fresh Margarita Pizza, Houston Wine, Houston Winery, release party

Such a great Idaho afternoon with great Idaho pizza and some great Idaho wines from Houston Winery in Caldwell, Idaho – it was their Merlot release party. Superb Merlot was released today and it is well worth buying some. It went very well with the Fire Pie Pizza made by Jamie and Kitty Martin of Hagerman, ID. (See their link in the sidebar.) If you are looking for a treat at your next party, be it family or work, try Firepiepizza! Fresh made. Local products – and you know how I am with Buying Local – cooked in a fire oven. They will make any kind of pizza that you want, providing they have the supplies on hand. Enjoy these photos of the afternoon. Cheers!

Firepiepizza Banner

Kitty Martin creates a masterful pizza. And all from scratch and using local products, especially the vegetables. Jamie Martin tends the oven.

Pizza making

An extremely hot oven completely designed and built by Jamie Martin.

Pizza is ready!

More orders are coming in!

Margherita Pizza ! Add a glass of Houston Wine and Yummers!

Fresh Pepperoni and Sausage Pizza. I need more wine!

Robin discusses wine.

Gregg Algers, Winemaker at Houston Winery, Larry and Elaine Gibson, TVWS members, all enjoy the pizza and the wine.

There was a great crowd at this release party.

More fire baked pizza, please!

Goodbye Spring, Hello Summer!

22 Sunday Jun 2014

Posted by Bob and Robin in Antipasto, Appetizers, Buy Idaho, Chardonnay, Comfort Food, Dinner With Robin, Hat Ranch Winery, Idaho Trout, Idaho Wine, Interesting Information, Local Harvests, Locavore, Main Dish, Marsing, Merlot, Orchard House, Photos By: Bob Young, Restaurants, Snake River AVA, Special Dinners, Special Events, Special Information, Syrah, The Orchard House, Things To Do, Trout, Weston On The Lake Winery, What's For Dinner?, Wine and Food, Wines - Idaho

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chardonnay, Hat Ranch Winery, Idaho wines, merlot, syrah, The Orchard House, Weston Winery

Clear blue skies! Light, cooling breezes! 88 degree temperatures. Only thing missing is a tempting ocean breeze. We spent the day both at Hat Ranch Winery off of Plum Road in Marsing (their postal address is in Caldwell) and the Snake River AVA and then to a wonderful dinner at The Orchard House. Hat Ranch was releasing their Tempranillo, which is very good. The Orchard House has good meatloaf.
Hat Ranch Winery bought Vale Wine Co., as some of you might already know. Some of the Vale wines were there for us to try also. Their Chardonnay is really a good one and will pare well with foods that need a citru match. Not an oaky chardonnay. The appetizers that they had to accompany the wines, see the photo of the menu board below, were a perfect match. Enjoy these photos and if you are in the area, stop in at both Hat Ranch Winery and The Orchard House. You won’t be disappointed. Cheers!

Hat Ranch Winery, Tempranillo release party, menu board.

A very good Redpepper Humus. Not overly spiced.

A very good Redpepper Hummus. Not overly spiced.

Good selections on the Antipasto Platter.

Some of the wines we tried. We also tried a Hat Ranch Merlot and Syrah.

Some of the wines we tried. The Tempranillo will pair with most foods, especially Italian or Spanish.

The Vale Wine Co., Chardonnay.

And then, we went to The Orchard House for dinner. Goodbye diet for today! We always enjoy the meals here. If I were to choose which meal I would constantly get here, it would definitely be the breakfast. It is just so satisfying. But today, we had a good Meatloaf dinner and an Idaho Trout dinner. This is one place that you can get a good meatloaf away from your own kitchen. The Orchard House is located at 14949 Sunnyslope Road, Caldwell (just outside of Marsing) in the Snake River AVA.

We had to check this bottle of wine out. It really is named for the Weiser Old Tyme Fiddlers Festival, which is just over for the year.

This is the back of the bottle. Good information. Left-Click this or any of these photos to see them enlarged.

Robin had this good Idaho Trout dinner.

I had their Meatloaf Dinner. Just a good ol’ down home dinner. We did buy a bottle of Shane Weston’s 2009 Weston On The Lake Pinot Gris. Such a great day today. Super great tour of the area, of sorts, with Robin.

Koenig Vineyards and Cottonwood Grille

11 Tuesday Jun 2013

Posted by Bob and Robin in Cottonwood Grille, Koenig Vineyards, Main Dish, Merlot, Mushrooms, Photos By: Bob Young, Pork, Restaurant Reviews, Restaurants, Salads, Salmon, Special Dinners, Syrah, Viognier, What's For Dinner?, Wine and Food, Wine Dinners

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apple brandy, cottonwood grille, puff pastry, wild mushrooms

On Monday, June 10, we attended a wine dinner at the Cottonwood Grille featuring the wines of Idaho’s Koenig Vineyards. Chef Jesus did a good job with the paring of the food with the wines. My only comment about the food is it tended to be salty. Maybe I am becoming very aware of the salt amounts in cooking. Nonetheless, some of the entrees were salty. The dinner was well attended and it was interesting to talk to the people at our table. The photo to the left is the menu along with a glass of 2011 Koenig VineyardsMerlot. Below are some other photos from the evening. Do enjoy the presentations and please VOTE. Left-Click any photo to see enlarged. Thanks!

Chef Jesus of the Cottonwood Grille, Boise

Winemaker Greg Koenig and his wife Kristen.

Wild Mushrooms in Puff Pastry 2012 Koenig Vineyards Rose

Wild Mushrooms in Puff Pastry
2011 Koenig Vineyards Merlot
This dish was very good, but salty. The merlot probably would have been better with the sauce had the entree not been so salty.

Fresh Mixed Greens with Figs and Berries
2012 Koenig Vineyards Rose
A good and refreshing salad. Well paired with the wine.

Fresh Sockeye Salmon with a Lemon Beurre Blanc
2011 Koenig Vineyards Viognier
One of the better wines of the night. Went extremely well with the salmon. One of Idaho’s favorite wines.

Pork Tenderloin with Apple Brandy Cream Sauce
2010 Koenig Vineyards Syrah
The Syrah was a good paring – or would have been. This entree was way to salty and both Robin and I could not finish the dish because of the extreme saltiness. Too bad.

Peach Cobbler 2011 Riesling Ice Wine

Sorry to have to pan this dinner, but we have had much better dinners at the Cottonwood Grille. This just did not measure up to their standards because of the over use of salt in the dishes. A little salt will enhance the dish and should not overpower it. If I did not know better and know the quality of their dinners, I would not return. And that’s too bad, because the wines were overall very good.